4–6 servings
Dry the roast with paper towels, then cut off and discard any large pieces of fat—you’re not going to get it all, and you don’t even want to. Cut roast into 3 or 4 pieces. Season with salt and spices.
Heat the oil in a slow cooker insert (make sure it’s safe for the stove top) or Dutch oven. Add meat and brown on all sides. Take the time to develop a dark brown color—this adds great flavor to your braise. Transfer the pork to a slow cooker, add the braising liquid, and set to high for 4–6 hours (or low for 6 hours).
For cooking in a Dutch oven, cover with lid and set to a low simmer on the stovetop for 2.5–3 hours.
When the meat is cooked, pull it apart gently with a wooden spoon and fork. If there is a lot of liquid left, I suggest removing the meat to a plate and reducing the sauce by about a third to thicken slightly, then transferring the meat back to the sauce. Serve with coleslaw and toasted ciabatta rolls or other buns.